Pumpkin soup with garlic bread
What's the most Autumn recipe you can think of? For me, it's my pumpkin soup with garlic bread that really says Fall is here.
Servings: 6
Ingredients
Pumpkin soup
- 1 butternut squash halved and deseeded
- 2 bulbs garlic halved
- 2 onions peeled and quartered
- 3 sprigs rosemary
- 3 tbsp olive oil
- 750-1000 mL chicken stock
- 2 tbsp double cream optional
- chives to serve optional
- salt and pepper
Cheesy garlic bread
- 2 bulbs garlic
- 1 tbsp olive oil
- 100 g unsalted butter at room temperature
- 30 g chives finely sliced
- 50 g parmesan grated
- 100 g mozzarella
- 4-6 slices bread
- salt and pepper
Instructions
Pumpkin soup
- Preheat oven to 180 degrees Celsius / 355 degrees Fahrenheit.
- In a large baking tray, place the butternut squash, garlic bulbs, onions and rosemary. Season generously with salt and pepper and drizzle olive oil all over. Bake for 1 hour or until the butternut squash is soft.
- Allow the garlic and butternut squash to slightly cool. Scoop out the flesh of the butternut squash, discarding the skin. Squeeze the roasted garlic cloves out of their skin.
- In a large pot, combine the butternut squash, garlic cloves, onions, rosemary leaves, all the juices from the roasting pan and chicken stock. Start with the smaller amount of stock and add more depending on how you like the consistency of your soup. On a high heat, bring to a boil then reduce the heat to low – medium to bring the soup to a gentle simmer. Simmer for 30 minutes with the pot uncovered or until the soup has slightly thickened. Add the cream to the pot and stir through. Using an immersion blender, blend the soup until smooth. You can also do this in a blender however, allow the soup to slightly cool before adding it to a blender.
- Serve with an extra drizzle of cream, crack of black pepper, some finely sliced fresh chives and the cheesy garlic bread.
Cheesy garlic bread
- Preheat oven to 160 degrees Celsius / 320 degrees Fahrenheit .
- Using a sharp knife, slice the top off the garlic bulb, about 2 – 3 cm down from the top to expose the raw cloves. Place the bulb of garlic into the centre of an oven proof dish. Drizzle with olive oil and sprinkle a generous amount of salt and pepper all over. Bake for 1 hour.
- Remove the garlic from the dish and set to the side. Allow to slightly cool until you are able to handle it. Using your fingers, squeeze the roasted garlic cloves out of their skin.
- Place the garlic cloves, butter, chives, parmesan and pinch of salt and pepper into a food processor and blend. You can also place all ingredients into a bowl and mash together with a fork.
- Spread a tablespoon of butter onto each slice of bread and sprinkle with mozzarella cheese. Place under the grill or broiler for 5 minutes or until melted. Serve with your pumpkin soup.
